Chocoholic Tarte

by Dominik Rögner

This chocoholic tart enchants. It’s the perfect sweet treat for a party, birthday, holiday dessert, or afternoon tea. Dominik combines a buttery-smooth chocolate sponge cake with an intense, dark chocolate ganache filling to create an easy, yet delicious, bite-sized dessert!
  • Prep Time:

    90 minutes

  • Category:


  • Servings:


Chocolate Shortcrust Pastry
  • 230g Butter 
  • 170g Icing sugar
  • 3g Salt
  • 60g grated almonds
  • 400g wheat flour
  • 45g Cacao powder
  • 50g Eggs
Raspberry Gel
  • 200g Raspberry puree 
  • 5g lemon juice 
  • 2 g sugar 
  • 1g agar agar 
  • 5g raspberry spirit 40% vol.
Chocolate Biscuit
  • 135 g Original Beans Virunga 70%
  • 112g Butter 
  • 25g icing sugar 
  • 9g cacao powder 
  • 1g salt 
  • 80g egg yolk 
  • 70 g eggs 
  • 30 g raspberry spirit 40% vol.  
  • 210 g egg white 90 g sugar
Chocolate Mousse
  • 226 g Original Beans Virunga 70 %
  • 120 g 36 % Sweet Cream 
  • 50 g pasteurized Egg yolk
  • 10 g raspberry spirit 40% vol. 
  • 160 g pasteurized Egg white 
  • 40 g sugar
Clear Cacao Jelly
  • 150g Water 
  • 50g Sugar 
  • 2 gelatin sheets
  • 20g Original Beans Cacao Nibs
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Chocolate Shortcrust Pastry
  1. Make a shortcrust pastry from all the ingredients.
  2. Cool in the fridge for a bit.
  3. Roll out to 2.5 mm and line the tart rings (diameter 7.5 cm) with the dough.
  4. Cool again before baking and bake at 170°C for about 20 minutes.

  1. Melt the Chocolate.
  2. Soften the Gelatin sheet in cold water.
  3. Heat up the milk, glucose syrup up to 45°C.
  4. Squeeze out the gelatin and then add to milk.
  5. Make an emulsion with the chocolate.
  6. Add cold cream at 35°C and stabilize the emulsion with a hand mixer.
  7. Leave in the fridge overnight to settle.

Raspberry Gel
  1. Boil the raspberry puree with the lemon juice.
  2. Mix the sugar and agar agar, stir in and bring to a boil again.
  3. Add raspberry puree.
  4. Allow to set, mix with a hand blender to break up the structure of the jelly and create a semi-liquid gel.
  5. Fill in 0.5 cm high round moulds with a diameter of 5 cm and freeze.

Chocolate Biscuit
  1. Melt chocolate.
  2. Beat egg whites with sugar until fluffy.
  3. Cream the butter with the icing sugar.
  4. Gradually add eggs, egg yolks, raspberry spirit and melted chocolate.
  5. Gently fold in the whipped egg whites.
  6. Spread the finished mass thinly and bake at 170°C for about 18 minutes.
  7. Allow to overcool. Peel off the parchment paper and cut out 5 cm circles.

Chocolate Mousse
  1. Bring sweet cream to a boil and whisk in the egg yolk over the bain-marie and add to chocolate.
  2. Add the raspberry spirit and create an emulsion.
  3. Bring this to 35°C and fold in the whipped egg white mixture
  4. Fill the bottom of the tarts with a small amount of the mousse, insert the raspberry filling and fill the tarts a little with the remaining mousse.
  5. Allow to rise briefly and then place the cut out biscuit on the filled tarts and press down lightly. Chill for a few hours.

Clear Cacao Jelly
  1. Soak the gelatine in cold water.
  2. Boil the water and sugar with the cacao nibs.
  3. Squeeze out gelatine and add.
  4. Leave for 20 min. Strain through a fine cloth.

  1. Using the Namelaka, dress 6 large dots onto the chocolate sponge (15 mm nozzle).
  2. Heat the jelly to 40 °C. For a nice shine, dip the tarts upside down in the jelly.
  3. Sprinkle the edge of the tart with cacao nibs, from the shortcrust pastry to the covered Namelaka.

Chef Dominik Rögner 

"The unique taste of the chocolate, paired with the values ​​that are represented and lived out, makes Original Beans an extremely valuable partner."
Lake Wörthersee, Tuscany and Lake Maggiore: experiencing, tasting, smelling and feeling Central Europe in all its diversity – Dominik has been characterized by this since his school internship. After training as a chef, he completed the master class "Patisserie" at the Hospitality School in Vienna. The Hotel Sacher and Restaurant Tian are among his professional stations in the Austrian capital. Today it is the “Waldvierte”l - the Joseph Brotmanufaktur in Burgschleinitz - where Dominik express his passion for desserts and chocolate.